Knead the dough either by hand or with the mixer for about 5 to 10 minutes until it becomes stretchy and glossy. If the dough is too sticky add some flour; if it’s too dry add a bit of water.

Sprinkle some flour over the dough, cover the bowl with plastic wrap and put the bowl in a warm place.

Let the dough prove(rise) until doubled in size (around 90 minutes).

While you are waiting for the dough, get the sauce and toppings ready.

The Sauce

Pour the sour cream, the seasoning, and the curry powder into a small bowl.

Mix it together well and break up any lumps.

Add a bit of water to get a creamy consistency.

Check the seasoning and add more to your liking.

The Toppings

Cut the cooked chicken into small pieces.

Finely slice the peppers and red onion.

Grate the mozzarella.

Now You Are Ready To Assemble The Pizza

Before you get the pizza ready, preheat the oven or your woodfired oven. If you are using a conventional oven, I recommend using a pizza stone. The pizza stone needs preheating as well. If you don’t have one, no worries at all.

Once the dough is ready, divide it into two balls.

Stretch out one part of the dough until you reach the desired size and thickness.

Now add a generous amount of the curried sauce and spread it out. Leave the edges of the pizza out. Brush the edges with some olive oil.

Add as much chicken, cheese, pepper and onions as you like. There are no rules you need to follow, only your taste!

Once the oven is hot, use a pizza peel and transfer the pizza into the oven.

How long it takes to bake depends on your oven. I usually check after 5 minutes. With a wood-fired oven, you will have to keep a watchful eye on the pie. My tip: rotate the pizza, so it doesn’t burn.

Step – By – Step

Dissolve The Yeast In A Cup Of Lukewarm Water And Wait Until It Gets Frothy

Mix The Flour With The Water/Yeast Mixture and Salt Until It Forms A Soft Stretchy Ball. Let It Prove For An Hour.